Pistachio Baklava with Orange-Cardamom Syrup

This was mouth-watering delicious and not difficult, just a little time consuming. I had to pry open a million pistachios with my bare hands (if you can find them shelled, buy them). Watch the sugar and orange juice syrup, because I turned my back and it boiled over. I didn't have any cardamom, and it still tasted good. Though, I have bought some since so I can try again. Check the dimensions on the phyllo dough you buy, I had to cut mine to fit and don't worry if it tears, just keep going. I must say I felt very Greek while making this pastry.

Bon Appetit, January 2010

Makes about 30 Pieces

1 3/4 cups plus 8 tbsp sugar, divided

1 1/4 cups fresh orange juice

1 1/2 tsp ground cardamom

12 oz shelled pistachios, toasted (scant 3 cups)

2 tsp ground cinnamon

1 cup (2 sticks) unsalted butter, melted

30 14x9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16 oz package)

Powdered sugar (optional)

Simmer 1 3/4 cups sugar and orange juice in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to 1 1/2 syrup, about 8 minutes. Add cardamom. Cool syrup.

Place nuts and 2 tbsp sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tbsp sugar, and cinnamon in medium bowl.

Preheat oven to 350. Brush 13x9x2 inch glass baking dish with some of melted butter. Place 1 phyllo sheet on bottom of dish. Brush lightly with melted butter. Repeat 9 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet over nuts, brush lightly with butter. Repeat 9 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts; brush with butter. Repeat 9 more times with phyllo sheets and melted butter.

Using sharp knife, cut diagonally though top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1 inch wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.

Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers. DO AHEAD Baklava can be made 2 days ahead. Store airtight ant room temperature.

Sift powdered sugar over, if desired.